5.10.2012

peanut butter stuffed hot fudge cupcakes

A few weeks ago, Geoff's assistant (I like to call him his minion) moved across the country for a new job. We were sad to see him go, since he's been a good friend to our family for several years now, and I decided it was the least I could do to make a great dessert for his going away party. The only problem was that I forgot about it until the night before. Luckily these cupcakes were pretty easy and quick to make, and the taste was to die for. I don't think I've ever made a more indulgent cupcake. They were definitely rich enough that one was enough, but that one was quite an experience.

I've never stuffed cupcakes before, and it ended up being much easier than I had imagined. The peanut butter buttercream was light and fluffy and so delicious, and the fudge on top just rounded everything out nicely. I will definitely be making these again, especially since Geoff couldn't get enough of them!

Preheat oven to 350 degrees.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Frost cupcakes as desired.

Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.